Teleeka

Tamara Hicks and David Jablons have spent several years restoring their 160-acre farm property in Tomales, California. In 2007, they opened their own goat and sheep dairy, in recognition of the land’s previous incarnation as a cow dairy. The farm, which is certified humane and animal welfare approved, currently keeps about 200 goats and 100 sheep. In the spring of 2013, Tomales Farmstead began making its first cheeses.

Teleeka, named for the Miwok word for "three," blends farmstead goat, sheep and cow's milk into a bloomy-rinded soft-ripened cheese based on the Italian La Tur. The flavor profile is buttery, creamy and rich with deep earthy afternotes that showcase the three milks. This cheese is a nice accompaniment to any beverage with bubbles.